1. To roast the tomatoes, preheat oven to 225 C. Line a baking sheet with foil. Mix the cherry tomatoes, garlic, extra virgin olive oil and salt and pepper together and place on the baking tray. Roast for 15 minutes, until the tomatoes are lightly browned and begin to burst.
2. In a large pot, let some salted water come to a boil. Cook pasta al dente according to package instructions. Drain the pasta, reserving the pasta water.
3. In a large nonstick skillet, melt the butter and olive oil. Add the garlic and let turn golden brown. Add the black pepper, and red pepper flakes. Let sizzle for a while.
4. Add the cooked spaghetti, along with the parmesan cheese and 3-4 tbsp of the reserved pasta water. Let simmer on low heat, stirring the pasta around, and melting the cheese to evenly coat the spaghetti. Add more pasta water, one tbsp at a time, till you get the desired consistency. Check seasoning.
5. Add in the roasted tomatoes, along with all its juices and the chopped basil. Serve in bowls, garnishing with basil leaves and parmesan cheese on top.

Enjoy your meal!